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Five-Bean Salad with Smoked Paprika Vinaigrette

Anna Stockwell
  • 40 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Celery, fresh

3

Celery stalks

2

Garlic cloves

1/2 lb

Green beans

1 14 ounce can

Kidney beans, dark red

1 tsp

Lemon, zest

1 cup

Parsley, fresh leaves

1 14 ounce can

Pinto beans

1/2 lb

Wax beans, yellow

1 14 ounce can

White beans

1 tsp

Dijon mustard

1/4 cup

Lemon juice, fresh

1/8 tsp

Cayenne pepper

1 tsp

Kosher salt

1 tsp

Paprika, smoked

1/4 cup

Olive oil, extra virgin

1/2 cup

Marcona almonds